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Perfect Pumpkin Cheesecake Swirl Brownies: Easy Fall Dessert

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Fudgy chocolate brownies swirled with creamy pumpkin cheesecake create the ultimate fall dessert. This easy recipe comes together in under an hour and delivers beautiful ribbons of pumpkin spice in every bite.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the brownie batter: In a medium bowl, whisk together melted butter and 1 cup sugar until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
  3. Sift cocoa powder, flour, salt, and baking powder into the wet mixture. Fold gently with a spatula until just combined. Batter should be thick and fudgy.
  4. Prepare the cheesecake swirl: In a separate bowl, beat softened cream cheese and 1/4 cup sugar with a hand mixer until smooth. Add egg yolk, 1/2 teaspoon vanilla, pumpkin puree, pumpkin pie spice, and cinnamon. Mix until fully incorporated.
  5. Spread about two-thirds of the brownie batter evenly into the prepared pan. Pour the pumpkin cheesecake mixture over the brownie layer and spread gently. Drop spoonfuls of remaining brownie batter on top.
  6. Create the swirl: Use a butter knife or skewer to drag through the batters in a figure-eight pattern, making 6 to 8 passes. Do not over-swirl.
  7. Bake on the middle rack for 35 to 40 minutes. Edges should look set and slightly pulled away from the pan; center should still have a slight jiggle. A toothpick inserted into the brownie portion should come out with a few moist crumbs.
  8. Cool in the pan on a wire rack for at least 30 minutes, then refrigerate for 2 hours before slicing. For clean slices, use a sharp knife and wipe it clean between cuts.

Notes

Room temperature ingredients are important for a smooth swirl. Do not overmix the brownie batter to keep it fudgy. For clean slices, refrigerate for at least 2 hours before cutting. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake brownies, fall dessert, pumpkin swirl brownies, easy brownie recipe, pumpkin spice brownies

Find it online: https://bakebelle.com/perfect-pumpkin-cheesecake-swirl-brownies-easy-fall-dessert/